Poached bass and fennel risotto

Creamy, fennely deliciousness. This is a real comfort food favorite and well worth a go.

Ingredients: 1 diced shallot, a similar amount of diced celery, diced fennel bulb (eqivalent to double the amout of shallot), a glass of white wine, 500ml fish stock (or veg stock) t tbsp marscapone cheese, 2 bass fillets. 5 tbsp Risotto rice 

Steps

1) Get the stock on to a gentle simmer while you dice the veg

2) When the veg is prepped, put the bass fillets in the stock and poach them for 3-5 minutes unitl cooked though. Remove them from the stock and set aside for now

3) Sweat the veg in olive oil until softened but not coloured then add the rice.

4) when the rice has had a chance to heat though a bit add the wine and let it reduce

5) When the wine has nearly disappeared add some stock and strir in for a few miutes.

6) As the risotto thinkens again keep adding stock. I usually add some, leave ot for 5 mins, then add more and leave for another 10. the main think is no to let it all be absorbed. 

7) After about 20 minutes the rice will be alost done. Add the marscapone at this stage and stir it in.

8) Take the risotto off the heat and season to taste, then add most of the bass (flaked)

9) Serve up and add the remaining bass on top and garnish with fennel leaves. Dig in!